Instructions:

Preheat oven to 350°F. Butter and flour 2 large loaf pans (1 qt).

Combine the Chateau Ste. Michelle Muscat Canelli, cherries, and raisins in a small bowl. Set aside.

Place the butter and sugar in the bowl of a mixer using the paddle cream until light and fluffy. Add the eggs, 1 at a time, making sure each is incorporated before adding the next. Then add the sour cream and vanilla. Beat well, scraping down the sides as needed. Sift together the dry ingredients, then add to the mixer. Beat on low just to combine. Fold in the pecans and raisin-cherry mixture. Divide the mixture between the pans, smoothing the top.

Bake until a skewer inserted in the center comes out clean (about 50-60 minutes). Cover the last 10 minutes with foil. Remove from the oven when done. Uncover and cool 1 hour. Prepare the glaze. Remove the cakes from their pans. Drizzle with the glaze.